It's a big day here at Gravy Central. I have finally, finally gotten the original recipe from Hall's Chophouse for their famous pepper jack creamed corn!
The recipe will also appear on a local website I'm now writing for, Charleston Grit, an online website affiliated with Charleston Magazine. I'm really excited about writing for this site, mainly because it's been pushing me to go out and actually talk to people working in and creating this amazing food community I'm living in.
A few years ago we attended the Taste of Charleston, an annual festival at Boone Hall Plantation which showcases local restaurants. Our standout "taste" of the day was this pepper jack creamed corn which I blogged about back then. Since then, it's been one of the most popular posts on the Gravy Train, and I even tried in vain to recreate it.
Top left: the outside of Hall's Chophouse on a rainy day; top right: the original restaurant version comes served in a cast iron skillet topped with crunchy panko and chives
On a lark, I called Hall's Chophouse and told them how popular their pepper jack creamed corn posts on my blog had become, and Chef Matthew Niessner graciously agreed to share his recipe with me. I was over the moon, and couldn't wait to get in their kitchen to see how it's done.
As it turns out, the pepper jack creamed corn is basically two main components -- oven-roasted corn and their pepper jack mornay sauce, which was provided to me in a recipe that included massive proportions (think pounds and pounds of butter and gallons of milk). In other words, great for Hall's Chophouse, which turns out hundreds of portions of this pepper jack creamed corn a night. For home cooks like you and me, however -- well, let's just say I don't know where I'd even keep 100 portions of creamed corn, much less who I'd feed it to.
Anyway, after several test runs and some praying to the kitchen gods, I've come up with a slimmed down version of the Hall's Chophouse recipe. Hopefully it will please your crowd as much as it did mine -- they're still talking about it, days later.
Recipe and more photos, after the jump.